Bean Salad

This salad has its inspiration from the three bean salad. But I have added more ingredients to it to make it more interesting and nutritious. The dressing cannot do without a little sweetness, so don't skip it.

Preparation time: 30 minutes
Cooking time: 20 minutes
Serves 5 to 6

Ingredients:

• 2 tbsp red kidney beans(rajmah) soaked over night
• 2 tbsp white chickpeas(kabuli channe) soaked overnight
• 2 tbsp black grams(kale channe) soaked over night
• 100 gms tofu diced(use cottage cheese if tofu not available)
• 1 bell pepper chopped finely
• handful french beans chopped
• 1 onion chopped
• 1 spring onion chopped
• 2 tbsp chives(greens of spring onion) chopped
• 1 tomato chopped
• 1 cucumber chopped
• 3 tbsp lettuce chopped
• 3 tbsp coriander chopped

For the dressing

• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp crushed garlic
• 1 tbsp white vinegar
• 1/2 tsp english musturd
• 1 tbsp castor sugar
• 1 tbsp maple syrup(optional)
• salt and black pepper as per taste

Pressure cook the beans, chickpeas and grams for 15 minutes or til done. Drain them and keep aside. Blanch the french beans(put them in boiling water for 4 to 5 minutes and then immediately put them in cold water. This retains their color).

Toss all the ingredients for salad in a large bowl on chill in the refrigerator. Mix all the ingredients for the dressing together and keep aside.

Pour the dressing over the salad, toss, and serve. Enjoy!!!